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Let's start a thread on some truths encountered through homebrewing. Here are 2 of mine: - Any time you brew a dark beer/stout, somehow there will be splatters that you'll continue to find on walls/tile/etc for weeks if not months. - Those splatters that you didn't notice, will be...

My experience has been you need to lower your sweet grains (caramel) as this strain accentuates those flavors, even while fully attenuating.

Reporting for giveaway sir!

They only list a phone number... but I guess it's worth a shot.

Anyone?

This is easily my favorite 'Winter Ale'. They dry-hopped it up considerably this year and it is amazing. Any ideas out there what that dry hop/aroma is?

Pelican Pub Tsunami

Thanks! I'm having a hard time tho' imagining the 'black current' flavor - is there another hop that has that sort of flavor (in hopes I've tried it so I can a better sense of the flavor)?

I for one would be very curious to know about these... the description sounds awesome!

You wouldn't think so, but I recently had a Dutch stout that was soured and it was outstanding - it's where I got the idea from. It wasn't very roasty at all, I don't know know if the bugs had anything to do with that tho'...

Help a newbie-bug brewer out y'all!

I brewed an Imperial Stout (OG: 1.106, FG: 1.029). I've got it in a oak barrel and tho' it finished as it should have it's pretty dang sweet for my taste. So I thought why not use this beer to experiment with sour aging - the bugs will have plenty to chew on. I was thinking using Wyeast 5526...

Assuming the reports are correct, that these hops are very candy/fruit like, what sort of beer would you use them for? Doesn't sound like a good IPA candidate to me... still I'd like to try them, just don't know where.

All I will say is the more I experiment with all the liquid yeasts out there, the more I like 05 & 04.

This is the answer. Sorry.

Bumping this in case anyone has ever reached out for the recipe, this is a great Stout!

I've been using S-05 regularly and recently and have had no problem whatsoever. I do wish it dropped out faster during crashing, but that's another story...

Yup, kick up the Willamette for bittering. If you want any kind of contribution from Rye, I find you'll have to add at least a pound of it. But that's my opinion anyways...

Looks perfectly solid to me, though I'm not sure what 1/4lb of Rye will contribute. Also, are you calculating the FWH addition as the same as only a 20 minute addition? Since that is what I find FWH's contribution to be, you may want to consider a 60m addition too...

Man, every time I hear about an experimental beer like the ones mentioned in this thread I throw up a little in my mouth.